Cinnamon Hazelnut Layered Coffee Cake
Indulge in the warm, spiced flavors of this Cinnamon Hazelnut Layered Coffee Cake, a show-stopping dessert perfect for cozy gatherings or an elegant coffee break. Featuring layers of tender, buttery cake swirled with a fragrant cinnamon-sugar filling and crunchy toasted hazelnuts, this recipe achieves the ultimate balance of sweetness and texture. Topped with a simple powdered sugar glaze, each slice offers a melt-in-your-mouth experience that pairs beautifully with your favorite hot beverage. With just 25 minutes of prep time and easy-to-follow instructions, this coffee cake is an irresistible addition to your baking repertoire. Whether served as a decadent brunch centerpiece or a comforting afternoon snack, this dessert is guaranteed to impress. Keywords: cinnamon hazelnut coffee cake, layered coffee cake recipe, cinnamon-sugar cake, hazelnut dessert, easy coffee cake.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 g Unsalted butter, softened
- 200 g Granulated sugar
- 100 g Brown sugar, packed
- 3 Large eggs
- 2 tsp Vanilla extract
- 240 ml Sour cream
- 300 g All-purpose flour
- 2 tsp Baking powder
- 0.5 tsp Baking soda
- 0.5 tsp Salt
- 2 tsp Ground cinnamon
- 100 g Chopped hazelnuts, toasted
- 120 g Powdered sugar
- 2 tbsp Milk
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch (23 cm) round cake pan or springform pan. Line the bottom with parchment paper for easy removal.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until fully combined.
In another bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
In a small bowl, mix together the ground cinnamon and 50 g of the brown sugar to create the cinnamon-sugar filling.
Pour half of the cake batter into the prepared pan and spread it evenly. Sprinkle half of the cinnamon-sugar mixture and half of the chopped hazelnuts over the batter, creating a layer. Repeat with the remaining batter, cinnamon-sugar mixture, and hazelnuts.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
While the cake cools, prepare the glaze by whisking together the powdered sugar and milk until smooth and pourable. Drizzle the glaze over the cooled cake before serving.
Slice and serve the Cinnamon Hazelnut Layered Coffee Cake as a delightful treat with coffee or tea.
Nutrition Facts
Calories |
5524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 290.3 g | 372% | |
| Saturated Fat | 144.6 g | 723% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1117 mg | 372% | |
| Sodium | 3154 mg | 137% | |
| Total Carbohydrate | 693.6 g | 252% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 438.1 g | ||
| Protein | 75.0 g | 150% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 775 mg | 60% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 1482 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
